Tell us about the moment you first became interested in wine
I was working at a steakhouse called The Palm in San Antonio, Texas, where I oversaw the wine list. We opened a bottle of 2005 Château de Beaucastel Châteauneuf-du-Pape for a training class and it was the coolest experience. I studied history at uni, and learning about the history of the region, the wine and sharing the experience with the rest of the team really sparked my passion for wine.
Describe your wine lists at Brett and The Caravan Shop
The wine lists at both locations are designed to feature wines that drink well with food or on their own. At Brett, we aim to offer a great spread of wines from each region at every price point. We want guests to be able to come in and try wines from multiple regions. The same goes for The Caravan Shop. The wines there are priced competitively so we can showcase fun and interesting bottles that drink above their price point.
Over the course of your career, have you had any wine-related disasters?
I’ve been very lucky in my career and haven’t had any major disasters. Of course, corked bottles, split corks and other issues happen. On the more fortunate side, we once found four cases of what I think was 1995 Opus One that had been tucked away in a basement for years and years that no one knew about. That was a fun day.
Name your top three restaurant wine lists
Noble Rot in London, Bern’s Steak House in Florida and M’Arden in Dubrovnik.
Who do you most respect in the wine world?
Anyone who can get into the vineyard and make wine. I kill my house plants, so anyone who can care for the vine and then make a lovely wine impresses me a lot.
What’s the most interesting wine you’ve come across recently?
To Maike and The Rest from L’Equinox Wines in South Africa. A cool, skin-fermented Chenin Blanc with great depth and complexity.
What are the three most overused tasting notes?
Dark fruits, minerality, round.
What’s the best value wine on your list at the moment?
Either Clos du Jaugueyron’s Haut-Médoc or Margaux.
What is your ultimate food and drink match?
Champagne and fried chicken.
Old World or New World?
New World.
What is your pet hate when it comes to wine service in other restaurants?
Acting too cool or superior to the guest because you know about wine. Don’t make guests feel bad for not knowing the same things you know.
Who is your favourite producer right now?
Clos du Jaugueyron. They have small plots in Haut-Médoc and Margaux, and I’ve tried a couple of vintages of both — they’re fantastic. These are wines that drink well above their price point and work beautifully with food or on their own. They’re just great to drink.
What question do you most get asked by customers?
“Is this a dry wine?”
Which wine producing region or country is underrated at the moment?
Romania. I think it’s due to a lack of export, but when I was there the wines were all top class and drank far above their price range. There were traditional method sparkling wines that were fantastic, plus hearty, full-bodied reds with real complexity and composure.
It’s your last meal and you can have a bottle of any wine in the world. What is it and why?
A 2023 Castello di Amorosa Chardonnay Reserve. I proposed to my now wife there, and that was the bottle we had at the winery right afterwards. It’s an amazing Napa Valley Chardonnay and a sentimental bottle I’d be very happy to have again.